This authentic Greek baklava recipe delivers layers of flaky phyllo dough, aromatic Walnuts, and sweet honey in every heavenly bite.
A beloved Mediterranean dessert that’s worth the 2-hour preparation, this traditional version yields 24 delectable pieces at just 398 calories each.
While making baklava requires patience, the result is an impressive pastry that perfectly balances delicate textures with rich, nutty flavors.
Whether you’re hosting a special dinner or craving a classic Greek sweet treat, this time-tested recipe promises restaurant-quality results right from your home kitchen.
Essential Ingredients
- Phyllo Dough: 25-30 sheets, thawed if frozen
- Nuts: 500g walnuts, finely chopped (can substitute with mixed nuts)
- Spices: 2 tsps each of cinnamon and ground clove
- Butter: 300g, melted until golden
- Garnish: Whole cloves (optional)
For the Sweet Syrup
- Sugar: 600g, regular granulated
- Water: 400g, plain
- Honey: 80g, pure natural (or glucose)
- Aromatics: 1 citrus zest, 1 cinnamon stick
Step-by-Step Instructions
- Preparation: Melt butter gently and brush a large baking pan (40x30cm)
- Base Layer: Layer 10-12 phyllo sheets, brushing each with butter
- Filling: Mix nuts with spices, spread evenly over base
- Top Layer: Cover with remaining phyllo sheets, brushing each with butter
- Chill & Cut: Refrigerate 15 minutes, then cut into portions
- Baking: Bake at 150C for 1.5-2 hours until golden
- Syrup Making: Boil sugar, water, and aromatics for 2 minutes, add honey
- Final Touch: Pour cold syrup over hot baklava, let cool completely
Cooking Techniques
Getting your baklava layers just right is all about gentle handling and proper butter brushing! Keep your phyllo sheets covered with a slightly damp cloth while working to prevent them from drying out.
When brushing with butter, use light, sweeping motions from the center outward to avoid tearing the delicate sheets.
A good tip is to brush the bottom of your pan with butter first – this helps create that wonderful crispy base everyone loves!
Storage Tips
Your homemade baklava will stay fresh at room temperature for up to 2 weeks when stored in an airtight container.
The honey in the syrup acts as a natural preservative! If you live in a very warm climate, you can keep it in the fridge, but bring it to room temperature before serving for the best texture and flavor. Just remember to store it with layers of wax paper between pieces to prevent sticking.
Serving Suggestions
Baklava shines best when served with a hot beverage! Try it with traditional Greek coffee for an authentic experience, or pair it with your favorite tea.
Since it’s quite sweet, serve small pieces on pretty dessert plates – the traditional diamond shape looks beautiful!
A light dusting of ground pistachios on top adds a lovely finishing touch. For special occasions, add a small scoop of vanilla ice cream on the side.
Recipe Variations
While walnuts are traditional, you can mix up your nut filling! Try a blend of pistachios and almonds for a different flavor profile.
Some families add a pinch of cardamom to the nut mixture for an aromatic twist. You can also experiment with different citrus zests in your syrup – orange gives a lovely Mediterranean touch.
Just stick to the same total amount of nuts and spices to maintain the right texture.
Traditional Greek Baklava with Walnuts and Honey
Equipment
- Large baking pan (40*30cm / 15*12 inch)
Ingredients
For the baklava
- 25-30 sheets phyllo dough
- 500 g walnuts chopped
- 2 tsps cinnamon powder
- 2 tsps grounded clove
- 300 g butter melted
For the syrup
- 600 g sugar
- 400 g water
- 80 g honey or glucose
- 1 lemon or orange zest
- 1 cinnamon stick
Instructions
- To prepare this Greek baklava recipe, start by melting the butter in a saucepan over low heat, being careful not to burn it. Use a cooking brush to butter the bottom and sides of a baking pan. (For this baklava recipe you will need a large baking pan approx. 40*30cm / 15*12 inch). Begin by layering the sheets of phyllo on the bottom of the baking dish to form the base. Layer the sheets one at a time, making sure to sprinkle each one with melted butter. Use about 10-12 layers for the base.
- In a large bowl, mix the chopped nuts, the cinnamon and grounded clove. Sprinkle the nut mixture over the phyllo base and continue forming the top of the baklava. Top the nuts with the rest phyllo sheets (10-15 of them), sprinkling each one with melted butter and brush the top of the baklava with enough butter. You could also try adding some of the filling in between layers of filo.
- Place the baklava in the fridge for 15 minutes to make it easier to cut into pieces. Remove from the fridge and using a sharp knife cut all the way down into pieces. If you fancy the taste of clove, place one whole clove into the middle of each baklava piece and sprinkle the top with some cold water.
- Place the baklava in preheated oven at 150C / 300F on the lower rack (both top and bottom heating elements on) and bake for about 1 1/2- 2 hours, until all the phyllo layers are crisp and golden.
- Prepare the syrup. Into a small pot mix all the ingredients for the syrup (except honey) and bring to the boil. Boil for about 2 minutes until the sugar is dissolved. Take it off the heat and stir in the honey. Let the syrup cool down. You can also put the syrup in the fridge. As soon as the baklava is ready, ladle slowly the cold syrup over the hot baklava, until it is fully absorbed.
- Let the baklava cool down completely and serve after the syrup has soaked throughput. Enjoy!